From restaurant to restaurant, the olives speak volumes about the chef
Oven-roasted olives at Mozza
At once rustic and luxe, with a touch of citrus, they’re warm and welcoming, just like chef Nancy Silverton.
Lucques, Lucques, Lucques at Lucques
The olives for which the restaurant is named are classy, petite and self-contained, a la chef Suzanne Goin.
Matteo’s marinated olive antipasto
Red Cerignola! Green Castelvetrano! Black Gaeta! Watch out, here comes chef Don Dickman
Moroccan chic at Tagine
With harissa and preserved Meyer lemons, chef Abdessamad “Ben” Benameur shows post-Paul Bowles style.
Jumbo pitted California black olive appetizer at Musso & Frank Grill.
A big handful, served on a bed of lettuce, with a toothpick.
-- Amy Scattergood and Leslie Brenner